Balsamic Maple Glazed Ham

Thanks to Kraft Foods for this recipe:

total time 2 hr 30 min

prep 15 min

servings 20 servings

What You Need
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup maple-flavored or pancake syrup
1 Tbsp. GREY POUPON Dijon Mustard
1 bone-in skinless smoked ham, shank or butt end portion (7 lb.)
2 lb. parsnips, trimmed, peeled and cut into 1/2-inch-wide spears
1-1/2 lb. baby carrots
3 Tbsp. olive oil

Make It
HEAT oven to 325ºF.

MIX dressing, syrup and mustard. Place ham, fat-side up, in roasting pan. Diagonally score ham; cover with foil. Bake 1 hour.

REMOVE foil. Brush ham with 1/3 of the glaze. Bake, uncovered, 1 hour or until heated through (140ºF), brushing with remaining glaze every 20 min. Meanwhile, toss parsnips and carrots with oil in large shallow pan. Add to oven with ham the last 45 min. of the ham baking time, turning vegetables every time ham is brushed with glaze.

REMOVE ham from oven; transfer to cutting board. Tent with foil; let stand 15 min. Meanwhile, increase oven temperature to 425ºF. Continue to roast vegetables 15 min., turning every 5 min. Serve with ham.

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Cream Cheese Chicken with Broccoli

Tip: Put cream cheese in the freezer for 10 to 15 minutes before cutting into cubes.

4 lbs boneless, skinless chicken breasts, cut into 1/2" pieces
1 Tbsp olive oil
1 pkg (1oz) Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onion
1 can (10 3/4 oz) condensed low-fat cream of chicken soup, undiluted
1 bag (10 oz) frozen broccoli florets, thawed
1 pkg low-fat cream cheese cubed
1/4 cup dry sherry
hot cooked pasta

Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in Crock Pot. Cover; cook on LOW for 3 hrs.

Coat large skillet with nonstick cooking spray. Add mushrooms and onions, cook 5 minutes over medium heat or until onion is tender, stirring occasionally.
Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until hot. Transfer to Crock Pot. Cover and cook on LOW for 1 hour. Serve over pasta of your choice.

Makes 10 to 12 servings.

Broiled Flank Steak with Warm Tomato Topping

Recipe from Cooking Light
Let the steak stand while you heat the topping. Fill out the meal with orzo, and garnish with fresh cilantro sprigs, if desired.

Ingredients

1 1/4 teaspoons ground cumin, divided
3/4 teaspoon salt, divided
1/8 teaspoon ground red pepper
1 (1-pound) flank steak, trimmed
Cooking spray
1 teaspoon olive oil
1 teaspoon bottled minced garlic
1 jalapeño pepper, seeded and minced (about 1 tablespoon)
2 cups grape or cherry tomatoes, halved
1/4 cup chopped fresh cilantro

Preparation
Preheat broiler.
Combine 1 teaspoon cumin, 1/2 teaspoon salt, and red pepper; sprinkle evenly over steak. Place steak on a broiler pan coated with cooking spray; broil 10 minutes or until desired degree of doneness, turning once. Cut steak diagonally across grain into thin slices.

Heat oil in a large nonstick skillet over medium heat. Add garlic and jalapeño to pan; cook 1 minute. Add remaining 1/4 teaspoon cumin, remaining 1/4 teaspoon salt, and tomatoes to pan; cook 3 minutes or until tomatoes begin to soften. Remove from heat; stir in cilantro. Serve tomato topping with steak.

Yield: 4 servings (serving size: 3 ounces meat and about 1/3 cup topping)

Nutritional Information
Calories: 194 (37% from fat)
Fat: 7.9g (sat 2.5g,mono 3.1g,poly 0.5g)
Protein: 25.3g
Carbohydrate: 4.3g
Fiber: 1.2g
Cholesterol: 37mg
Iron: 2.4mg
Sodium: 514mg
Calcium: 38mg

Jackie Mills, MS, RD, Cooking Light, JANUARY 2008

Tofu and Broccoli Stir Fry

Recipe from Lifescript:  We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with Chinese egg noodles or rice noodles and a glass of Riesling.

Preparation Time: 30 minutes        Level: Easy        Cook Time: 30 minutes        Serves: 4

Ingredients:


1/2 cup vegetable broth, or reduced-sodium chicken broth

1/4 cup dry sherry, (see Note) or rice wine

3 tablespoons reduced-sodium soy sauce

3 tablespoons cornstarch, divided

2 tablespoons plus 1 teaspoon sugar

1/4 teaspoon crushed red pepper, or more to taste

1 14-ounce package extra-firm water-packed tofu, drained

1/4 teaspoon salt

2 tablespoons canola oil, divided

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

6 cups broccoli florets

3 tablespoons water


Preparation:


1.Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.

2.Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.

3.Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.

Tip:

Ingredient Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.

Southwest Chicken Stew

From Good Housekeeping

Total Time: 55 min        Cook Time: 30 min        Yields: 6 main-dish servings

Ingredients

·         1 teaspoon(s) olive oil

·         6 (about 2 pounds) large skinless, bone-in chicken thighs, trimmed

·         1 medium onion, chopped

·         2 jalapeño chiles, seeded and minced

·         2 clove(s) garlic, crushed with garlic press

·         3/4 teaspoon(s) ground cumin

·         1/2 teaspoon(s) dried oregano

·         1 pound(s) medium red potatoes, cut into 1 1/2-inch pieces

·         1 can(s) ( 15 to 19 ounces) white kidney beans (cannellini), rinsed and drained

·         1 can(s) (15 1/4 ounces) whole-kernel corn, drained

·         1 can(s) (14 1/2 ounces) chicken broth

·         1 teaspoon(s) salt

·         1/4 cup(s) crushed baked tortilla chips

·         1/2 cup(s) loosely packed fresh cilantro leaves, chopped

Directions

In deep nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and cook 6 to 8 minutes or until browned on both sides. Transfer chicken to plate.

To same skillet, add onion, jalapeños, garlic, cumin, and oregano and cook over medium heat, covered, until onion is golden, about 5 minutes, stirring occasionally.

Return chicken to skillet. Add potatoes, beans, corn, broth, and salt; heat to boiling. Reduce heat to medium-low and simmer, covered, 15 minutes or until potatoes are fork-tender and juices run clear when thickest part of chicken thigh is pierced with tip of knife, stirring occasionally.

Stir in tortilla chips and cook, uncovered, about 2 minutes or until mixture thickens slightly. Add cilantro just before serving.

Nutritional Information
(per serving)

Calories 365

Total Fat 7g

            Saturated Fat 2g

Cholesterol 98 mg

Sodium 1115mg

Total Carbohydrate 44g

Dietary Fiber 7g

Sugars --

Protein 31g

Calcium --

Chicken and Noodles

From: Better Homes & Gardens

Prep: 30 minutes      Cook: 30 minutes

Ingredients

·         3 chicken legs (thigh-drumstick piece)

·         3 cups water

·         2 bay leaves

·         1 teaspoon dried thyme, crushed

·         3/4 teaspoon salt

·         1/4 teaspoon black pepper

·         1-1/2 cups chopped onion (3 medium)

·         2 cups sliced carrot (4 medium)

·         1 cup sliced celery (2 stalks)

·         1 12-ounce package frozen noodles

·         1 cup loose-pack frozen peas (optional)

·         1 cup milk

·         2 tablespoons all-purpose flour

Directions

1. Skin chicken. If necessary, cut up chicken to fit in pot. In a 4- or 5-quart Dutch oven combine chicken, water, bay leaves, thyme, salt, and pepper. Add onion, carrot, and celery. Bring to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes or until chicken is tender and no longer pink. Discard bay leaves. Remove chicken from Dutch oven; cool slightly. Remove meat from bones; discard bones. Chop chicken; set aside.

2. Bring broth mixture to boiling. Add noodles; cook for 5 minutes (15 minutes if using frozen noodles). If desired, stir in frozen peas. In a screw-top jar combine milk and flour; cover and shake until smooth. Stir into noodle mixture. Cook and stir until thickened and bubbly. Stir in chopped chicken. Cook and stir for 1 to 2 minutes more or until mixture is heated through. Makes 6 servings.

Nutrition Facts

·         Calories359,

·         Total Fat (g)8,

·         Saturated Fat (g)2,

·         Monounsaturated Fat (g)3,

·         Polyunsaturated Fat (g)2,

·         Cholesterol (mg)176,

·         Sodium (mg)641,

·         Carbohydrate (g)44,

·         Total Sugar (g)6,

·         Fiber (g)3,

·         Protein (g)26,

·         Vitamin A (DV%)0,

·         Vitamin C (DV%)8,

·         Calcium (DV%)11,

·         Iron (DV%)20,

·         Starch (d.e.)2.5,

·         Vegetables (d.e.)1,

·         Lean Meat (d.e.)2.5,

·         Percent Daily Values are based on a 2,000 calorie diet

Homemade Chicken Soup

Ingredients

·         1 (3 pound) whole chicken

·         9 cups cold water

·         4 carrots, sliced

·         4 stalks celery, sliced

·         3 medium red potatoes

·         1 large onion, cut in wedges

·         2 whole bay leaves

·         2 cloves garlic, slightly smashed

·         1 teaspoon sweet basil (dried, chopped)

·         salt and pepper to taste

·         2 whole bay leaves

·         1 carton chicken broth (32 oz)

Directions

Put the chicken in a large soup pot and cover with water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).

Take chicken out of the pot. Strain the broth. Pick the meat off of the bones and return to the pot.  Add carrots, celery, potatoes and onion. Season the broth with garlic, basil, salt, and pepper; add bay leaves and broth.  Bring to a full rolling boil; then simmer covered until vegetables are done.